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Paul Prudhomme's Louisiana Kitchen Cornbread
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On a quest for cornbread recipe to replace my old one.  This one tastes great for a party like Kay's.

Paul Prudhomme’s Louisiana Kitchen Cornbread
Sometimes people from Louisiana like their cornbread and dressing somewhat sweet. If you prefer less sweet make your cornbread without or with less sugar.


1 1/3 cups all-purpose flour
⅔ cup cornmeal
1/2 cup corn flour (NOTE: Also available at many health and international food stores)
2/3 cup sugar
5 teaspoons baking powder
½ teaspoon salt   
1.5 cups milk

5 tablespoons unsalted butter, melted
1 whole egg, beaten

How to prepare               

Preheat the oven to 350°F.
In a large bowl combine the flour, cornmeal, corn flour, sugar, baking powder and salt; mix well, breaking up any lumps. In a separate bowl combine the milk, butter and egg and add to the dry ingredients; blend just until mixed and large lumps are dissolved. Do not overbeat. Pour the mixture into a lightly oiled baking pan and bake at 350°F until golden brown, about 40-55 minutes. Remove from pan, cool and break into crumbs (not too fine, and leave some coarser chunks for texture).